I dont know what goes wrong with the buttercream. I follow the instuctions every time, but the buttercream looks grainy and not smooth . Do I over whip it or did I add to much powder suger. Please help!
This is one of the reasons I looked for 3 years to find a BC recipe that doesn't look and feel grainy.I finally found the Whimsical Bakehouse House BC but many CC members don't like it.It is a non-crusting Whipped Bakery icing...smooth not grainy.My customers love it also!I believe it is posted in a thread here on CC.Just search Whimsical bakehouse.
What kind of shortening do you use? My icing used to be grainy until I switched from crisco to high ratio shortening. I have learned a lot of icing from Sugar Shack. Here is a link to her you tube video on making icing.
Powdered sugar made from sugar beets is more grainy than powdered sugar made from cane sugar.
The best icing is made with 10X cane sugar....not your cheaper brand usually.
Check you bags to see if it says beet sugar or cane sugar.